Kosher standards refer to the level and type of stringencies we employ to ensure the highest level of certification. This is crucial for business — not only to deliver the best kosher product to the consumer, but importantly, for your products to be considered top-notch within b2b commerce. Below are just some of the standards we implement to guarantee the best kosher product.

• We never allow unsupervised dairy products, including butter and powdered milk.
• We allow only Glatt kosher meat.
• We never allow products that look like non-kosher items, e.g. soy cheeseburgers, imitation shrimp, and so on.
• Products we certify, are never listed as D. E. (made on dairy equipment). They are either supervised dairy (Cholov Yisroel) or parve.
• All fruit and vegetables are carefully washed, and each and every leaf or berry is carefully examined.
• All foodservice facilities have a permanent kosher-supervisor (Mashgiach tmidi) to open the facility and lock it at the end of operation.
• We never certify Gebrochts as “Kosher for Passover”, neither at foodservice locations (i.e. hotel or restaurant) nor as individual single packed products.
• We never rely on leniencies (Heterim) regarding gelatin, even from dry bones, or other ingredients produced using similar leniencies.
• We Kosherize factory lines only at 212°F or 100°C, or at boiling point level en elevation.
• Factories must be shut down for 24 hours before being Kosherized. If not, there will need to be double Kosherizing.